In medium pot bring 2 quarts of water to a boil. Add 1 tsp. olive oil and 1 TBSP kosher salt. Add pasta and cook for 4 minutes, stirring often. Remove from pot and cool on large tray and reserve.In a large soup pot heat butter over medium flame.Add onions, carrots, celery and garlic.Saut over medium heat for 3-4 minutes.Add bay leaf, thyme and chili flake.Add chicken breast and saut 2 minutes.Add chicken stock and bring to simmer.Add pasta and simmer until pasta is cooked thoroughly.Season to taste with salt and pepper.If soup is to eaten later, cool immediately in ice bath until it reaches temperature of 40 degrees.

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